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Food Science and Biotechnology
→ Food Science and Biotechnology 2018 ; 27(1): 193-202
Evaluation of bioactivities and phenolic contents of wild edible mushrooms from northeastern Thailand
Luchai Butkhup1, Wannee Samappito2, Sujitar Jorjong3
1Natural Antioxidant Innovation Research Unit (NAIRU), Department of Biotechnology, Faculty of Technology, Mahasarakham University, Mahasarakham 44000, Thailand, 2Department of Food Technology, Faculty of Technology, Mahasarakham University, Mahasarakham 44000, Thailand, 3Department of Plant Science, Faculty of Natural Resource, Rajamangala University of Technology Isan Sakonnakhon Campus, Sakon Nakhon, Thailand
ABSTRACT
Twenty-five wild edible mushrooms from Northeastern Thailand were analyzed for their antioxidant activities, proteins, sugars, β-glucan, and phenolic profiles. Results showed that T. clypeatus and V. volvacea exhibited the greatest scavenging activity (83.07 and 86.60%) and reductive power (9.79 and 8.42 g Fe(II)/kg, respectively). T. clypeatus recorded the highest content of (+)-catechin and naringenin (13.40 and 0.74 g/kg dw), with V. volvacea the highest amount of quercetin and quercetin-3-O-rutinoside (1.82 and 1.16 g/kg dw, respectively). Both T. clypeatus and V. volvacea also exhibited the greatest amounts of β-glucan (125.23 and 344.43 g/kg dw) and protein (343.30 and 452.20 g/kg dw, respectively) among the mushroom species evaluated. Results suggested that both T. clypeatus and V. volvacea were a good source of healthy compounds, namely β-glucan and flavonoids, and could be used to mitigate diseases involving free radicals.
KEYWORD
Phenolics, Flavonoids, Antioxidants, Mushrooms, Reductive power
Food Science and Biotechnology 2018 ; 27(1): 193-202
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